passionfruit & lemon ice-cream with gingernut crumble
a failed tart recipe! October 2023
this recipe started life as a passionfruit posset tart with a gingernut base but the posset filling didn’t set and the gingernut base stuck to the tin so I scooped it out and churned it into a passionfruit & lemon ice-cream with crumbled gingernut pieces on top
this churned up into one of the best ice-creams (if not the best) I’ve ever made, and I would absolutely make this again, just skipping the emotional toll of having my tart filling fail to set!
worth sharing both the good and the bad things that come out of my kitchen, they’re not always winners!
ingredients
biscuit base
175g gingernut biscuits
75g butter, melted
passionfruit posset filling
300mL thickened cream
1 tsp vanilla paste
3 passionfruits
1 lemon, as required
80g caster sugar
method
biscuit base
crush the gingernut biscuits (175g) to fine crumbs (either in a ziploc bag with rolling pin, or use a food processor)
melt the butter (75g) and mix through with the gingernut crumbs
press the mixture evenly into the base and sides of a 20cm tart tin
transfer to the fridge to chill while you prepare the filling
passionfruit posset
add the cream (300mL) and vanilla paste (1 tsp) to a medium saucepan and warm gently to infuse for 5 minutes
meanwhile, cut the passionfruits (3) in half and strain out the pips from the juice. you should have about 50mL juice
juice the lemon and add to the passionfruit juice until you have a total 60mL combined juice
note: I suspect my passionfruit & lemon juice mixture was not acidic enough to fully set the posset. next time I’d do 2 passionfruits, more lemon juice, and a pinch of citric acid to seal the deal!
add the caster sugar (80g) to the cream and stir over medium heat until fully dissolved (about 2-3 minutes)
remove from the heat and stir in the passionfruit & lemon juice
pour into the prepared biscuit base and transfer to the fridge to set, at least 3 hours
discover the filling has not set, transfer to the freezer to attempt to solidify it for 1 hour
attempt to plate a slice and realise the filling is actively melting and the base is stuck
scoop out the filling and transfer to ice-cream machine to churn for 15-20 minutes
excavate the gingernut base from the tart tin and add in to the ice-cream mixture while churning
serve sheepishly, and try again next week!
